Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
- Published: Thursday, March 26th 2015
- in Nutrition
Years ago I met the inspiring founder of Pure, Veronica Bosgraaf, who showed me that eating a plant-based, seasonal diet was not only easy, it was also satisfying, flavorful, and delicious! So when I found out Veronica was compiling some of her families favorite vegetarian recipes for her first-ever cookbook I was over the moon. Pure Food ($19.99) is officially out and with it, 120 plant-based recipes that are healthier versions of some of Veronica’s family’s Midwestern favorites, using ingredients like amaranth, coconut flour, tapioca, and turmeric!
In addition to healthy recipes, Veronica shares great alternative ingredients for flour, sugar, and milk, tips for packing a waste-free lunch, all-natural cleaner recipes, and so much more! To give you a little taste of this amazing new cookbook we’re sharing one of our favorite recipes below!
Egg Noodles with Wild Mushrooms and Spring Greens
1 (12-ounces) package extra-wide egg noodles
1 teaspoon sea salt, plus more to taste
5-ounces mixed spring greens (about 2 cups)
2 tablespoons olive oil, plus more for drizzling
2 tablespoons all-purpose flour
3 cups sliced wild mushrooms
1 large onion, thinly sliced
1 cup vegetable broth
1/2 cup dry white wine
Freshly ground black pepper
1/2 cup shaved Parmesan (optional)
1. In a medium pot, bring 6 cups of water to a boil over high heat. Add the egg noodles and 1 teaspoon salt, reduce the heat to keep the water at a low boil, and cook until the noodles are done, about 10 minutes. Drain the noodles and transfer to a large serving bowl. Stir in the greens. Cover and let set for 2 minutes.
2. Meanwhile, in a large skillet set over medium-low heat, combine the olive oil, flour, mushrooms, and onion. Cook, stirring, until the mushrooms and onion are soft and lightly browned, about 10 minutes. Slowly add the vegetable broth and white wine and cook, stirring constantly, until the mixture begins to thicken, 3-4 minutes. Season with salt and pepper, and remove the pan from the heat.
3. Pour the mushroom mixture over the noodles and greens and toss to coat. Drizzle with olive oil and top with shaved Parmesan.
Stay tuned for even more from Veronica! She’s the newest member of our expert panel and will be sharing even more ways to live a healthy life, inside and out in the coming weeks!